Egg Muffins: Because We Cannot Live On Granola Bars Alone.
There’s nothing wrong with shoving a store-bought granola bar in your kids hand as you rush them out the door—we’ve all been there. But what if you could replace that highly-processed, sugar-laden package of carbs with a healthier option? And one that doesn’t take too much more effort? Enter this breakfast egg muffin recipe! We’ve taken a basic formula for egg muffin cups and boosted them up with spinach (Iron! Folate! Vitamin k!) to make a grab-and-go, low-carb, keto-approved breakfast egg muffin recipe to feel great about feeding to your family and yourself, too!
Healthy Breakfast Egg Muffins with Spinach: A Tutorial.
To be quite honest, just eggs whisked with milk, and poured into spinach-filled muffin tins would be a little on the bland side. So! We’ve spruced our breakfast egg muffin recipe up with a few of our favorite ultra-savory flavor bombs—crumbly, salty feta cheese and umami-rich sun-dried tomatoes. Start with our formula for making egg muffin cups with spinach, and add whatever goodies you think make them taste great! Obviously we’re partial to the combo of feta and sun-dried tomato, but this is definitely a place where you can let your creative juices flow.
How to Make Egg Muffins That Are As Delicious As They Are Healthy
Like so many of our most trusty recipes, this egg muffin recipe can be thought of as more of a guideline or formula than a strict, set-in-stone recipe. Here’s how to make egg muffins:
- Whisk the eggs and milk together. Whole milk, 2%, even half-and-half would work here—you just want a little liquid to help the eggs pour easily into the muffin tin.
- Prep your fillings! Chop the spinach, sun-dried tomatoes and crumble the feta cheese. Try to chop things super-finely, because a muffin tin cup is actually quite small, and the smaller your egg muffin filling is, the easier it’ll be to load into the egg muffin cups.
- Fill! Evenly sprinkle your chopped fillings among the muffin tin cups, and then pour in the egg and milk mixture—a ladle or liquid measuring cup is really helpful for this step, which can get messy.
- Bake! Watch them closely, because they bake quickly and over-baked egg muffins are no fun. Once they’re baked and cooled, the feta-spinach breakfast egg muffins will keep for at least five days.
Can You Freeze Egg Muffins?
Yes! And it’s so easy to double this recipe, you might as well do that and plan to freeze half of what you make—that way you’ve got breakfast handled for two weeks instead of one! Have you ever felt more like a domestic god or goddess?! Doubt it. Here’s how to freeze our easy breakfast egg muffins:
- Let them cool to room temperature.
- Space the cooled spinach and feta egg muffins on a lined baking sheet, and pop them in the freezer until they’re frozen through.
- Transfer to a zipper-top bag, seal and store in the freezer until you’re ready to eat them!
- To re-heat: just pop a frozen egg muffin in the microwave and zap for 30 seconds to a minute until it’s warmed through.
Tools You’ll Need:
- A muffin tin. (shocking, we know).
- A whisk.
- Mixing bowl.
- Liquid measuring cup.
Breakfast On The Go? We’ve Got You Covered!
Not every day can begin with a leisurely brunch at home, but it can start with a home-cooked breakfast. Truly! Here are a few more easy, quick (mostly-keto and low-carb!) breakfast recipes:
- Keto Ham and Cheese Hot Pockets. The title says it all!
- Breakfast Egg Muffins (this egg muffin cup recipe swaps spinach & feta for bacon, cheddar and jalapeño!).
- Raspberry Breakfast Bar. OK, this is in no way Whole30 or keto-approved. But it IS delicious, and dairy-free.
Spinach Egg Muffins—AKA Breakfast for Days!
We hope this easy breakfast egg muffin recipe helps to make your morning get-out-the-door routine a little easier, and a little healthier too! Snap a photo of your finished spinach egg muffins and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!
